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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: ashummel on October 09, 2010, 05:16:56 AM

Title: My first Manchego
Post by: ashummel on October 09, 2010, 05:16:56 AM
This was my first attempt at Manchego from RC book. This was at five days. The taste was mild and creamy with the rind having much more flavor. I suppose i'll let it sit for acouple months its going to be hard though.
Title: Re: My first Manchego
Post by: DeejayDebi on October 09, 2010, 05:24:54 AM
That's quite a nice rind for only 5 days. I like my manchego best at about 6 to 9 months.
Title: Re: My first Manchego
Post by: ashummel on October 09, 2010, 05:38:16 AM
Thank you. I had planned on waiting at least 3 months, but the urge was too strong. I'll just let it dry for a couple hours and vac-pac  them separately and try them at different stages to get a feel for the transformation of the flavor.
Title: Re: My first Manchego
Post by: DeejayDebi on October 09, 2010, 05:55:30 AM
Good way to determine what you like best. I tend to like sharp cheeses.